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Ingredients
- 1 teaspoon olive oil
- 2 tablespoons minced shallots
- 1/2 teaspoon chopped fresh rosemary
- 1 cup pomegranate juice
- 1/4 cup agave nectar
- 2 tablespoons red wine vinegar
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Garnish: pomegranate arils
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Heat a small saucepan over medium-high heat. Add 1 teaspoon olive oil; swirl. Add shallots and fresh rosemary; sauté 1 minute. Stir in pomegranate juice, agave nectar, and red wine vinegar; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes), stirring occasionally. Remove from heat; stir in butter. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; sauté 4 minutes on each side or until browned. Brush chicken with 1/4 cup glaze; cook 1 minute. Turn chicken over; brush with remaining glaze. Cook 1 minute or until chicken is done. Garnish, if desired.
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